The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

The World’s 50 Best Restaurants Awards are coming to Melbourne and we know where and when

Melbourne's Royal Exhibition Building

Melbourne's Royal Exhibition Building

Sorry, Sydney - you might've hosted Noma, but Melbourne has laid claim to what is bound to be the biggest international food event in Australia in 2017. It was announced in New York in June that the World's 50 Best Restaurants, an event that has grown to mammoth proportions since its inception in London 15 years ago, will be taking place Down Under next year, and now the details have been made concrete: the big announcement will be made the evening of 5 April, and it'll be made at Melbourne's Royal Exhibition Building.

"Taking the show to New York for its first outing outside the UK was a big success for the World's 50 Best," says GT deputy editor Pat Nourse, who has chaired the Australasian voting panel for the awards since 2006. "It really brought home the idea that it's a global event. It's a big job, but bringing it to Australia is going to take it up another notch further."

In Australia the 50 Best will span a week's worth of events, running from 1 to 7 April, with part of the programme extending to public forums with visiting chefs in Sydney and Brisbane as well as Melbourne. The World Heritage-listed Royal Exhibition Building in Carlton will act as the event's hub, while the newly opened QT Melbourne will house visiting international talent. In fitting Australian style, the event will be more accessible to the general public, too.

"The Royal Exhibition Building is dramatic, historic, iconic - and big!" says William Drew, group editor of The World's 50 Best Restaurants. "We've long wanted to give more people access to the excitement of The World's 50 Best Restaurants awards, and find a venue which can not only host the awards, but a suitably high-energy after-party too. We think the Royal Exhibition Building can do just that. It should be some party."

Beyond the core 50 Best program, food lovers will have the chance to get to know the visiting chefs through events on the calendar of the Melbourne Food & Wine Festival, which is being held in April rather than March as usual to coincide with the awards.

The awards are another coup for Tourism Australia, whose Restaurant Australia campaign has been instrumental in bringing more and more visitors to Australia in search of great food and wine. "Hosting the World's 50 Best Restaurants in Melbourne, as well as the Australia-wide program of events we're building alongside them, is the next exciting chapter in our ongoing Restaurant Australia story," says John O'Sullivan, managing director of Tourism Australia. "Building on the success of Invite the World to Dinner [held at Mona in Hobart in 2014] and René Redzepi's Noma Australia pop-up, this is about using global advocacy to demonstrate our culinary credentials to the world."

Back in London, Drew says he and the 50 Best team are hard at work preparing for their tour Down Under. "We're working out in the gym and topping up our tans so that we look good on the beach, obviously, and packing surfboards, singlets, thongs and other random national-stereotype accoutrements." Let's hope the beer is cold.

theworlds50best.com

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